Charred Eggplant With Burrata and Fried Capers
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Extra-virgin olive oil
- ¼cup salt-packed or brined capers, rinsed
- 1½ to 2pounds eggplant (about 2 medium or large), trimmed and sliced into ½-inch disks
- 1large handful of parsley, basil or a combination, finely chopped, plus more to serve
- 2garlic cloves, grated
- 1teaspoon red-pepper flakes
- Zest and juice of 1 lemon
- Kosher salt (such as Diamond Crystal) and black pepper
- 2balls burrata (about 1 pound), at room temperature
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
863 calories; 78 grams fat; 23 grams saturated fat; 0 grams trans fat; 46 grams monounsaturated fat; 7 grams polyunsaturated fat; 18 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 28 grams protein; 924 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small saucepan or skillet, heat ¼ cup olive oil over medium-high until it shimmers, about 1 minute. Meanwhile, dry the capers very well by wrapping them in paper towels or a clean dish towel and wringing out the moisture. (If there is too much moisture, the oil will sputter aggressively.) Line a plate or tray with paper towels or a clean dish towel.
- Step 2
When the oil is ready, carefully drop the capers in and fry for 2 to 3 minutes, until golden. (Watch closely, as smaller capers will cook more quickly.) Remove the capers from the oil with a slotted spoon and drain on the lined plate. They will crisp up further as they cool.
- Step 3
Transfer the caper-infused oil to a large heatproof bowl and set aside to cool for a few minutes.
- Step 4
Lay the disks of eggplant on a large cutting board or sheet pan and drizzle with olive oil, flip over and drizzle the other side. Heat a large (12-inch) grill pan or cast-iron skillet on medium-high. (See Tip for grilling instructions.) When hot, working in batches, add the eggplant disks in a single layer and cook for 2 minutes, pressing the eggplant into the pan to encourage browning. Flip, reduce heat to medium and cook on the other side for another 2 to 3 minutes, until completely tender. (The eggplant continues to soften as it soaks up the marinade in the next step, so don’t be tempted to overcook.) Remove the eggplant from the pan and place them back on the cutting board or plate. Continue cooking the remaining eggplant.
- Step 5
Meanwhile, to the bowl with the cooled caper-infused oil, add the herbs, garlic, red-pepper flakes, lemon zest and juice, ½ teaspoon of kosher salt and a few pinches of black pepper. Toss to combine and taste, making sure it has enough salt. Add the warm eggplant slices to the oil and gently toss to coat. Allow to marinate for at least 5 minutes (see Tip).
- Step 6
Serve this on one large platter or as four separate servings. Place the burrata (for single servings, halve each ball of burrata) on the plate along with the eggplant and top with any remaining marinade and the fried capers, and scatter with fresh herbs.
Tips
- To grill the eggplant: Heat a grill to medium-high, and clean and oil the grates. Grill the eggplant over direct heat for 2 to 3 minutes, until there are char marks and the eggplant has begun to soften. Flip and cook for another 2 to 3 minutes until cooked through. If using a gas grill, close the lid between flips.
- The cooked eggplant can be prepared up to 24 hours ahead and left to marinate in the fridge, which will intensify the flavors; bring it to room temperature before serving.
Private Notes
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Cooking Notes
Sally
This will be interesting to try. We usually brush each eggplant disc with olive oil, sprinkle with garlic powder and dried basil on each side, and then grill on a gas grill as described in this recipe. We then serve them on grilled sourdough, with tomato slices, hummus, mozzarella, fresh basil and balsamic vinaigrette.
Emily Penfield
Here in Puglia Italy we use mint rather than basil, as well as some crushed hot peppers. It is most definitely the taste of a Salento summer!
Carl
Sauté the eggplant in the pan, then finish grilling the eggplant outside on the grill…!!!
Equilibrist
If you’re using the grill, try it with grilled halloumi instead of the burrata.
Jenny
I didn’t buy enough eggplant, but I had a sweet potato so I combined the two! This is delicious! I served it over quinoa and parsley and we loved it!
Kevin
Yes. They are really, really salty, FYI.
Peggy Bellar
Sometime salting the eggplant, letting it sit for about 15-20 minutes then rinsing it will remove some bitterness. You do this before cooking. You can also remove some of the skin to help. Just take a vegetable peeler and peel off strips from top to bottom (you can peel a strip, skip an inch, peel another strip). Again done before cooking. And eggplant does change color after slicing and exposing to air, that is normal
GGR
I added halved cherry tomatoes when topping the eggplant with cheese and loved it! Grilled half the time in a grill pan than finished them on a charcoal grill at a BBQ. Worked very well.
Melanie
Nice flavors, but the eggplant was a bit rubbery. Needs to cook a bit longer on the grill, contrary to the recipe note. The marinade helped a little, but it could have used 1 more minute per side.
Melinda
So, so good. Made exactly as written (on stovetop with grill pan; used basil as herb). Don’t skip the fried capers; they lend such an interesting counterpoint to the soft cheese and eggplant and really infuse the oil with a wonderfully grassy flavor. Tip: if the capers haven’t crisped up after they cool, you can stick them in the microwave for a minute to finish crisping.
allison
A delicious meal for two or side for four. If you are playing it al on one platter, add the oil dressing as you place them so that it is evenly distributed.
Annie
I have found the hack for cooking eggplants in a skillet. After adding produce to the pan, pour in a little water, just enough to coat the bottom. Top with a lid and allow to steam for a couple minutes. Remove lid, let the water to evaporate and the eggplant to continue to crisp. This is basically how to cook through a frozen potsticker and it worked spectacularly here.
Terry D.
We loved this. Definitely taste for salt, we needed a bit more. Will make again. It was delicious.
Marina
This flavor combo was fantastic, piquant from the capers and lemon, with sweetness from the eggplant and burrata. I pan fried the eggplant, which made them a bit too oily, but the oil was delicious. If you grill eggplant, IMO you need to make extra marinade and put it on before grilling, and grill first hot to char, and them mainly at low temp - there is a "melt" point for eggplants when they go from resistant to soft.
Tanga
Soo good! Fabulous! The bright acidity of the lemon juice, the brinyness of the capers, the melt in your mouth quality of the eggplant. Amazing! Keep up the good work, NYTimes!
Daphne
I did not do the capers, nor did I grill the eggplant. I roasted the eggplant in the oven and then put it in the marinade of grated garlic, basil, chili pepper flakes, etc. plus extra olive oil. It was really delicious all mixed together and lent an herbaceous, flavorful, garlicky bite to the eggplant. We ate it with naan and also some farm fresh tomatoes with good balsamic vinegar. I wish I'd had the burrata...
CG
Including the prep, this took almost an hour to cook. But it was well worthwhile. It was so delicious!
RW
I cook recipes from the internet all the time, some are good some are OK and some are great. This one is Great!!!! x2
Matthew
We use mini Indian eggplant which is easy to grill, and tends to have a more mild taste than full-size eggplant.
Raleigh Sue
I love eggplant but found this rather bland. Followed the recipe exactly. Not a favorite.
Doris
This was divine. So good. Made as written - cut the recipe in half using one Japanese eggplant and one burrata for the two of us. Excellent with grilled steak.
Beck
Great recipe! Actually charred the eggplant on the grill. Next time will add sliced beefsteak tomatoes to final plating for an even fresher summertime meal experience.
Marta
Wonderful flavor. I made it according to the recipe, charring the eggplant in a large cast-iron skillet, using both parsley and basil. The large, salt-packed capers fried up nicely and finished the flavor blend perfectly. As it turned out, the burrata I bought had liquified, so we put the marinated eggplant over and next to some cheese-stuffed ricotta, and it was delicious. I look forward to finishing the leftovers today.
Anna W
This is extremely oily. It might work better with grilled eggplant--I don't have a grill--but cooking in a skillet just seemed to require more and more oil to keep it from burning. It may work ok if roasted. I doubt I'll make this again, though. It was just too heavy.
Lydia
On stovetop grill I doubled the cooking time and pressed eggplant repeatedly with steel spatula. Remove thinner slices sooner. To dry capers: drain, then place in hand held steel mesh sieve/colander pressing lightly with paper towel from above, dab with paper towels after spreading on plate, air dry. Crisped nicely. I will use less lemon juice next time, liked the lemon zest. Serve with hot crusty baguette, you will want to sop up that delicious marinade. Delicious!
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